Murgh Korma

It’s starting to get cold outside…and as much as I love my soup, I was wanting nothing but curry and some real chai (because I was missing Pookie who used to leave me real chai most mornings before work). So, I gathered the spices I bought in Little India (so cheap and so good!) and got to work with some organic, vegetarian fed chicken. I have to apologize for the lack of pictures – but it should attest to how amazing this was! We ate waay too much korma, too much nan (which is apparently available at Shop Rite..who knew?), and drank wayyy to much chai. Happy, warm tummies!!!

Read on for the recipe…

Ingredients

(supposedly serves four – 3 of us ate most of it…)

1 2.5″ piece of fresh ginger, peeled and chopped

4 – 5 cloves of garlic, peeled and chopped

3 tbsp blanched, slivered almonds

1 1/2 cups nonfat Greek yogurt (I used Chobani because I love it)

1 1/2 tsp garam masala (one of the few spices I didn’t buy in Little India and the Boy had to run out and get some – woops!)

1 tbsp ground coriander

1/2 – 1 tsp cayenne pepper, to taste (I used about 3/4 tsp and it added a kick but nothing deadly)

1 1/2 tsp salt

2 tbsp olive oil

2 medium onions, peeled, cut in half lengthwise, and sliced thinly

2 2″ cinnamon sticks

8 whole cardamom pods (I had to use ground cardamom – I think I put in just under a tablespoon)

2 bay leaves

1.64 lbs chicken thighs, each cut in half (boneless and skinless, please!)

2 tbsp golden raisins (or more – because they’re my obsession in spicy dishes!)

3 tbsp finely chopped fresh cilantro

Directions

  • Put the ginger, garlic, and 1/4 cup of water in a blender or food processor. Blend into a smooth paste. (My blender isn’t fantastic at grinder, so I minced both as much as possible before throwing them in).
  • Add the almonds and another 2 tbsp water (I beat the almonds into a fine meal first). Blend again until you have a smooth paste.
  • Whisk the garam masala, coriander, cayenne, and salt into the yogurt.
  • Heat 1 tbsp of oil in a large non stick saute pan over medium heat. Put in the slice onions.
  • Stir and fry onions for 10 – 12 minutes until they turn a red-brown.
  • Remove the onions with a slotted spoon (leaving as much oil in the pan as possible). Spread the onions over some paper towel
  • Put the cinnamon, cardamom, and bay leaves in the same pan over medium heat. Stir once or twice – only for a minute.
  • Place the chicken pieces in the pan (only as many as will fit in a single layer) and brown lightly on both sides (only about a minute per side). Remove them to the paper towel as well.
  • Add the golden raisins to the pan.
  • Add paste from the blender. Stir and fry for 2 minutes.
  • Add all other components (chicken, spiced yogurt, fried onions).
  • Stir to mix and bring to a simmer, still on medium heat. At this point, boil your water for the basmati.
  • Cover, turn the heat to low and cook gently for 25 – 30 minutes, stirring occasionally. Put the rice in about 5 – 10 minutes after you cover the chicken.
  • Serve over basmati, sprinkle with fresh cilantro. Eat with some naan or other Indian breads!

Chai

(this is for one cup – there’s almost always some extra) – Recipe compliments of Pookie

Ingredients

Black pepper (a pinch)
Cardamom (about 4 pinches or shakes – I use a lot of cardamom b/c I love it)
Cinnamon (2-3 pinches)
Cloves (4-6 whole cloves. maybe 2 pinches if you have ground cloves.)

Ground Ginger (2 – 3 pinches)

Measure a cup of water into a pot (I just use whatever mug I’m drinking out of to measure)
Add spices
Bring to boil (keep an eye on it! It likes to try to boil over!)
Add chai leaves (1 – 1 1/2 tsp – I used Ceylon tea which works just as well)
Add milk (whole milk is best – the whole-er it is the less you have to use. But put in about 1/2- 3/4 of a cup)
Add SUGAR (abt. 3 tsp)

Let boil, occasionally stirring to keep it from boiling over.
Pour through a strainer (you’ll need something as tight as a tea ball) into mug – drink while hot!

You can also add a slice of fresh ginger to make ginger chai. If you have a cold, put a basil leaf in it and you’ll be cured. (but you have to make it w/out the milk.)

The perfect happy tummy meal on a cold and blustery fall day!

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  1. […] Serve garnished with chopped cilantro accompanied by paratha or naan and a cup of chai (find the recipe at the bottom of this post!). […]



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